CHOCOLATE MADELEINES

Chocolate Madeleines image

Provided by Susan Herrmann Loomis

Yield Makes about 36 madeleines

Number Of Ingredients 7

3/4 cup (100g) all-purpose flour
Half cup (90g) unsweetened cocoa
Pinch salt
4 large eggs
1 cup (200g) vanilla sugar
12 tablespoons (6 ounces; 185g) unsalted butter, melted and cooled
Butter for buttering the madeleine tins

Steps:

1. Sift together the flour, cocoa and the salt.
2. Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon-colored. Fold in the flour, then melted butter.
3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
4. Heat the oven to 425°F (220°C).
5. Bake the madeleines just until they are firm and puffed, about 7 minutes. Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used. The madeleines are best when eaten slightly warm or at room temperature the same day they are made.